Everything sealed up good, just don’t know if this foam is going to be OK?
by Sjrugh
6 Comments
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RememberKoomValley
That is *way too much* head space for preserves!
How long ago was this canned? Was the foam in there to start, or has it been foaming since?
You want to resist having foam in the jar to begin with, because it increases chances of spoilage.
Nobody-72
What recipe did you use? Is there anything in there besides strawberry and sugar?
CdnSailorinMtl
Alrighty, there is too too much headspace & foam. Both of these increase risks it will spoil greatly. Use a trusted, safe recipe, follow it closely and consult here. Happy Canning!
psilocyjim
As long as the recipe is good, the foam shouldn’t be a problem except for the aesthetics. We usually skim the foam from the hot jam before filling to avoid it.
6 Comments
Hi u/Sjrugh,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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That is *way too much* head space for preserves!
How long ago was this canned? Was the foam in there to start, or has it been foaming since?
You want to resist having foam in the jar to begin with, because it increases chances of spoilage.
What recipe did you use? Is there anything in there besides strawberry and sugar?
Alrighty, there is too too much headspace & foam. Both of these increase risks it will spoil greatly. Use a trusted, safe recipe, follow it closely and consult here. Happy Canning!
As long as the recipe is good, the foam shouldn’t be a problem except for the aesthetics. We usually skim the foam from the hot jam before filling to avoid it.
Why does the headspace matter?